Results 11 to 20 of about 6,023 (239)
Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions [PDF]
Foods, 2019 Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and ...
Tugba Aktar, Eda Adal
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Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods [PDF]
Egyptian Journal of Chemistry, 2021 A comparative study was carried out to evaluate and compare the oxidative stability of vegetable oils (olive, corn and sunflower) in Egypt, through evaluation of accelerated oxidation at four different isothermal temperatures (110, 120, 130, 140 °C) using two different instruments: a differential scanning calorimeter (DSC) and a Rancimat instrument ...
Rania I.M. Almoselhy
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DETERMINATION OF OXIDATIVE STABILITY OF CRUDE AND REFINED VEGETABLE OILS BY RANCIMAT
Chemical Technology, Control and Management, 2023 : The oxidative stability of vegetable oils has been introduced as a critical factor that affects on its quality, shelf life, and nutritional value. In this study, the Rancimat method was analyzed for investigation and comparing the oxidative stability ...
Oybek Zufarov, Kamar Serkayev
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Optimization and Validation of Rancimat Operational Parameters to Determine Walnut Oil Oxidative Stability [PDF]
Processes, 2021 This study was performed to optimize and validate Rancimat (Metrohm Ltd., Herisau, Switzerland) operational parameters including temperature, air-flow, and sample weight to minimize Induction-Time (IT) and IT-Coefficient-of-Variation (CV), using Response Surface Methodology (RSM). According to a Box–Behnken experimental design, walnut oil equivalent to
Lucía Félix-Palomares +1 more
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Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat [PDF]
Food Science & Nutrition, 2019 AbstractKinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activity (A), and the mean rate of antioxidant consumption (Winh) were determined. The scavenging activity
Maryam Asnaashari +2 more
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The stability of palm oils during heating in a rancimat [PDF]
European Food Research and Technology, 2018 The crude palm oil (CPO) and refined palm oil (PO) not only have a balance of saturated and unsaturated fatty acids but also have the highest β–carotene and vitamin E compared to others vegetable oils. A series of aliphatic aldehydes starting from hexanal to decanal was identified by LC-MS/MS and quantified as DNPH derivatives.
M. Damanik, M. Murkovic
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Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat [PDF]
Marine Drugs, 2017 Different biological sources of n-3 polyunsaturated fatty acids (n-3 PUFA) in mainstream commercial products include algae and fish. Lipid oxidation in n-3 PUFA-rich oil is the most important cause of its deterioration. We investigated the kinetic parameters of n-3 PUFA-rich oil during oxidation via Rancimat (at a temperature range of 70~100 °C).
Yang, Kai-Min, Chiang, Po-Yuan
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A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration
LWT, 2018 Abstract Temperature coefficients (TC and Q10 number) and the parameters of Arrhenius equation (frequency factor, A, and activation energy, Ea) and activated complex theory (enthalpy, ΔH++, and entropy, ΔS++) based on the oxidative stability indices (OSI, by Rancimat test at 100–130 °C) were used to detect the adulteration of olive (Zard and Roghani ...
Mansooreh Heidarpour, Reza Farhoosh
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Biodiesel oxidative stability from Rancimat data
Thermochimica Acta, 2016 Abstract It is conventional to quantify the oxidative stability of oils and biodiesel through an induction time determined by a Rancimat instrument. European Standard EN 14112 for the Rancimat method describes two procedures for determining this induction period. The automated method relies on finding the position of the peak in the second derivative
Focke, Walter Wilhelm +2 more
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Oilseeds and fats, crops and lipids, 2016 The aim of the present investigation is to compare the chemical characterization of four monovarietal virgin olive oils obtained from fruits of olive trees grown in Morocco (Picholine, Picual, Arebiquine, Koroneiki) with kinetic ...
Gharby Said +5 more
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